Sous Chef

·        Deputise in the Head Chef’s absence.

·        Ensure all chefs are familiar with the day’s requirements.

·        Ensure the necessary stocks are on hand at the right quality and quantity.

·        Ensure all staff are treated fairly and with courtesy.

·        Ensure timetables, leave rosters and attendance registers are up to date.

·        Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.

·        Ensure all maintenance problems are promptly reported and followed up.

·        Ensure all communications between restaurant and kitchen run smoothly.

·        Ensure each cook receives the correct orders for the appropriate tables.

·        Ensure each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.

·        Ensure regular on-the-job training is conducted so that subordinate staff perform their duties correctly.

·        Any other duties the employer may reasonably require.